Chilled Carrot Soup with Parsley and Chives

Chilled Carrot Soup with Parsley and Chives

This smooth blend of carrots and chicken stock takes just minutes to make and keeps in the refrigerator for several days. On the evening it's to be served, blend in cream or, if you like a more tangy version, use part cream and part yogurt, buttermilk or sour cream.

Method

In large saucepan, combine carrots onions and chicken stock. Bring to boil; cover, reduce heat and simmer until vegetables are tender, about 25 minutes. Remove from heat, let cool and puree in food processor, blender or press through sieve. Refrigerate until serving time.

Before serving, blend in cream, parsley, chives, and salt and pepper to taste. Serve in chilled bowls or glasses, swirling extra cream into each serving, if desired.

Method

In large bowl, beat butter until smooth. Beat in icing sugar until very fluffy and pale yellow, about 3 minutes. Beat in vanilla. In separate bowl, whisk together flour, cornstarch and salt; stir into butter mixture in 3 additions to form soft dough.

Drop by 1 tbsp, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets. Or roll into balls and use fork tines to flatten and make indentations on the top of each cookie. Or fill piping bag fitted with star tip and pipe dough into rosettes. Top with cherry or pecan half, if desired.

Phyllo Crab and Avocado Cups

The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.

Slow Cooker Scalloped Potatoes

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Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.

Method

In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.

In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.

Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.
Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.